TUSCAN SPECIALITIES
In addition to its fairytale cultural landscape, Tuscany also has some culinary highlights that no gourmet should miss! Besides first-class wines such as the "Chianti" or the "Brunello", there is also a cult for Tuscan olive oil.
Typical delicacies from the Tuscan cuisine
Tuscan cuisine offers a variety of rural delicacies, such as the coarse “Finocchiona” sausage seasoned with fennel and the spicy “Prosciutto aromático” ham from Siena. At markets and festivals, “Porchetta”—a crispy, herb-filled, and spiced young pig—is popular. The province of Pienza supplies spicy sheep’s cheese, and the aromatic “pecorino” from the coastal Maremma also enjoys a stellar reputation.
Tuscan Olive Oil
The mild Mediterranean climate of Tuscany favors the growth of many olive varieties. The olive harvest occurs in November and December when the weather is cool and sunny. During this time, the air is filled with the scent of freshly pressed olive oil as ripe olives are processed in local oil mills. While some farms use electric “vibrators” to harvest olives, many still do it by hand. After gentle collection, the olives are immediately pressed.
The olives and their seeds are crushed, mixed, and separated to produce the light oil. To earn a quality designation, the oil must meet strict standards. With an acid content of less than 0.8%, it qualifies as “extra virgin”. In Tuscany, olive oils usually have less than 0.5% acidity, tasting fruity, slightly spicy, and a bit bitter. Olive oil “vergine” has an acid content of up to 2%.
It is almost a philosophy whether to press the oil from a single type of olive or to create a noble mixture. Pure oil is considered an absolute delicacy, reflected in its price.
The Wines of Tuscany
Tuscany’s best-known wine is the heavy, dark red “Chianti Classico”, produced in the Chianti region between Florence and Siena. It is mainly pressed in the areas around Greve, Radda, Castellina, and Gaiole. North of the core area, in Rúfina east of Florence, lighter red wines like the “Chianti Putto” are produced. The white “Galestro”, also from the Chianti region, has become a fashionable wine.
Other well-known wines include the heavy “Vino Nobile di Montepulciano” from Montepulciano, and the deep red, almost unaffordable “Brunello di Montalcino” from Montalcino. The coastal Maremma also produces wonderful quality wines like the “Morellino di Scansano”, pressed from Sangiovese grapes like the Brunello. Common white wines include Vernacchia di San Gimignano, and high-quality Montecario and Bianco di Pitigliano, though these are less known outside Tuscany.
Booking and Further Information
Enjoy the culinary variety of this beautiful region in Central Italy on an individually organized group tour to Tuscany or a custom-made corporate event, such as a congress in Florence or another city in the region. We look forward to your no-obligation request via e-mail, our contact form, or by phone at +49 611 945879-42!
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Tuscan specialities
